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Chicken Marsala

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“My brother made this dish for us one night and said he got the recipe from Tyler Florence's show on the Food Network. I made mine without the mushrooms, since my family is not big fans of mushrooms.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.
  2. Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.
  3. Heat the olive oil over medium-high heat in a large skillet.
  4. Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.
  5. Remove chicken to a platter and cover with foil to keep warm.
  6. Lower the heat to medium and add the prosciutto to the drippings in the pan. Saute for 1 minute to render out some of the fat.
  7. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.
  8. Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.
  9. Pour in the Marsala wine and boil down for a few seconds to cook out the alcohol.
  10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
  11. Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.
  12. Garnish with parsley before serving.

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